| 摘要 |
FIELD: technological processes. ^ SUBSTANCE: method of vacuum drying of liquid food products by creation of underpressure of 10-5 Pa, product heating and removal of water vapors, which includes regulation of underpressure and temperature of heating at the stage of free moisture removal and heating of material up to the temperature that does not exceed the permissible limit. At that at initial stage of free moisture removal in case of foam formation and threat of product getting into condensate collector, underpressure is decreased until foam formation is suppressed. Underpressure is restored up to initial value at the final stage of bound moisture removal. On completion of condensation product mixing is done. ^ EFFECT: improves efficiency of drying process. ^ 1 dwg |
